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For Shortbread: Blend blue cheese and butter in processor till creamy.
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Add in flour, cornstarch, salt, and pepper.
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Using on/off turns, process till mix resembles coarse meal.
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Add in walnuts and process just till moist clumps form.
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5
Gather dough into ball.
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Flatten into disk.
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Wrap dough in plastic and chill till hard, about 1 hour.
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Preheat oven to 325 degrees.
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Line 2 baking sheets with parchment paper.
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Roll out dough between sheets of plastic wrap to 1/8- to 1/4-inch thickness.
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Remove top sheet.
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Using 2 1/2- by 1-inch leaf-shaped cookie cutter, cut out leaves.
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Transfer leaves to prepared baking sheets.
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Gather dough scraps and reroll; cut out additional leaves.
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Transfer to prepared baking sheets.
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Bake till golden, about 20 min.
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Transfer leaves to rack and cold.
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(Can be prepared 3 days ahead.
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Store in airtight container at room temperature.)
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For Roulade: Using rolling pin, flatten cream cheese between sheets of plastic wrap; roll into 10- by 8-inch rectangle.
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Remove top sheet of plastic wrap.
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Spread 1/3 c. chutney atop cream cheese rectangle, leaving 1-inch plain border.
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Sprinkle chutney with 2 Tbsp.
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green onions.
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Using plastic as aid and starting at 1 long side, roll up cream cheese, jelly-roll style, into log.
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Gently press remaining green onions onto roulade.
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Wrap roulade tightly with plastic.
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Chill till set, at least 2 hrs and up to 2 days.
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Place roulade on platter.
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Surround with shortbread leaves.
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Top roulade with remaining 1/3 c. chutney and serve.
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This recipe yields 10 to 12 servings.
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Comments: You can start making these savory cookies up to three days ahead.
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Even easier: Serve the cheese roll with store-bought crackers.
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(We especially liked this roulade made with a spiced cranberry-apple chutney, but any thick chutney will work.)
